Remember those lazy weekend mornings? Mom flipping pancakes or Dad manning the waffle maker. Plates drenched in maple syrup, and finding room in your belly for "just one more?"
I don't know about you, but if I eat a plateful of waffles now, my body isn't super happy about it. That's why these healthy, protein-packed Belgian Waffles have become our Sunday morning tradition. They're made with whole-food ingredients and contain protein and healthy fats to help prevent those post-breakfast crashes!
We love to serve them with eggs or Applegate Organic Chicken Sausage for extra protein.
Another thing I love about these is that they make an easy breakfast or snack all week long. Just make a double batch and throw reheat leftovers in the toaster!
Ingredients
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US CustomaryMetric
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1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs , separated
1 3/4 cups goat milk, or milk of your choice
1/2 cup avocado oil
Instructions
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Combine Dry Ingredients: In a large bowl, sift together flour, baking powder, protein powder, and salt. Â
Separate the egg yolks and whites into two different mixing bowls. (Be careful not to get any yellow egg yolk in with the egg whites or they wont beat to stiff peaks properly). Use a hand mixer to beat the egg whites until they form stiff peaks.
Combine wet ingredients: Add the milk and oil to the bowl with the egg yolks and mix. Stir in the dry ingredients.Â
Fold in egg whites, gently being careful not to over-mix.
Cook waffles: Spoon batter into preheated and greased waffle iron and cook according to waffle maker instructions.
Serve with maple syrup or your favorite toppings. My kids love peanut butter, or a handful of fresh raspberries in the summer.
Notes
If you don't have a Belgian waffle maker, this one is my favorite. It's non-stick for easy cleaning, but doesn't have a toxic non-stick coating.
Freezing Instructions: Allow waffles to cool completely, then store in a freezer-safe container for up to 3 months.
Adapted from:
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